Chipotle Lime Chicken Nachos Recipe

Marinate chicken

Preheat oven to 400°F (200°C). In a bowl, whisk together olive oil, minced chipotle in adobo, 2 tablespoons lime juice, lime zest, cumin, garlic powder, smoked paprika, salt and pepper. Place chicken breasts in a shallow dish or zip-top bag and coat thoroughly with the marinade. Let sit at room temperature for 15 minutes or refrigerate for up to 2 hours.

Bake chicken

Place marinated chicken on a parchment-lined baking sheet. Bake in the preheated oven 18–22 minutes, until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then thinly slice or roughly shred into bite-size pieces.

While chicken bakes, prepare kiwi salsa. Dice peeled kiwis into small cubes. Combine kiwis, finely diced red onion, minced jalapeño (start with half if you prefer less heat), chopped cilantro, 1 tablespoon lime juice and 1 teaspoon salt in a bowl. Gently toss and taste; adjust salt or lime as needed. Refrigerate until assembly.

Mash avocados in a bowl to desired texture. Stir in 1 tablespoon lime juice, 1 teaspoon minced garlic, 1 teaspoon salt and 1 tablespoon chopped cilantro. Cover with plastic wrap (pressed to surface) and refrigerate until ready to use.

Whisk together mayonnaise, sriracha, wasabi paste, 1 teaspoon lime juice and a pinch of salt. Add up to 1 teaspoon water to thin to a drizzleable consistency. Taste and adjust sriracha or wasabi for heat balance. Transfer to a squeeze bottle or small bowl for drizzling.

Lower oven temperature to 375°F (190°C). On a large oven-safe sheet or baking dish, spread half the tortilla chips in an even layer. Sprinkle half of both shredded cheeses over chips. Distribute half of the sliced/shredded chipotle-lime chicken over the cheese. Add remaining chips, then remaining cheeses and chicken in a second layer so nachos are stacked.

Bake in 375°F oven 6–8 minutes, until cheese is melted and edges are toasty. Keep an eye to avoid burning.

Remove nachos from oven. Dollop spoonfuls of guacamole across the top and add generous spoonfuls of kiwi salsa. Drizzle sriracha-wasabi aioli over the nachos in a zigzag pattern. Scatter sliced green onions and chopped cilantro over everything. Serve immediately with lime wedges on the side for squeezing.